Description
This Southwest Sweet Potato Black Bean & Rice Skillet is a flavorful and hearty one-pan meal perfect for a quick and nutritious weeknight dinner. Combining tender sweet potatoes, seasoned black beans, and brown rice with zesty spices and melted cheese, this dish brings a delicious southwestern flair that’s both satisfying and easy to prepare in just 30 minutes.
Ingredients
Scale
Vegetables & Beans
- 2 cups (about 300 g) sweet potato, peeled and diced
- 4 ounces (113 g) diced green chiles
- 15 ounces (425 g) canned black beans, drained and rinsed
- 0.5 cup (120 ml) salsa or salsa verde
- 2 tablespoons (8 g) cilantro, chopped
- Juice of 1 lime
Grains
- 2 cups (about 380 g) cooked brown rice
Seasonings & Spices
- 1.5 teaspoons (3.6 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- 0.5 teaspoon (1 g) smoked paprika
- 0.25 teaspoon (0.5 g) garlic powder
- Salt and pepper, to taste
Other
- 1 tablespoon (15 ml) olive oil
- 0.5 cup (64 g) shredded cheese
Instructions
- Heat the oil and cook sweet potatoes: Heat the olive oil in a large skillet over medium-high heat until hot. Add the diced sweet potatoes along with salt and pepper to taste. Sauté the sweet potatoes for about 8 minutes, stirring occasionally, until they begin to brown and are tender on the outside.
- Steam the sweet potatoes: Add 3 to 4 tablespoons (45-60 ml) of water to the skillet and cover it with the lid. Let the sweet potatoes steam for approximately 4 minutes, or until they are fork-tender. This steaming process ensures even cooking and keeps the sweet potatoes moist without drying them out.
- Add remaining ingredients and spices: Remove the lid and gently fold in the diced green chiles, drained black beans, cooked brown rice, chili powder, cumin, dried oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper as needed. Stir carefully to evenly distribute the ingredients without breaking up the sweet potatoes.
- Melt the cheese and finish cooking: Sprinkle the shredded cheese evenly over the skillet contents. Cover the skillet again and let it cook for 3 to 4 minutes until the cheese has melted and the ingredients are heated through.
Notes
- Use cooked brown rice prepared ahead of time or leftovers to save preparation time.
- For a vegan option, omit the cheese or substitute with a plant-based cheese alternative.
- Add extra heat by using spicy salsa or adding some chopped jalapeños with the green chiles.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Feel free to garnish with additional fresh cilantro or a dollop of sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
